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Nutrition Facts
Serving Size 170 g
(Approx. 6 Servings)
Amount Per Serving
Calories 210 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 460 mg 19%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 27 g
Vitamin A 10% • Iron 15%
Vitamin C 0% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Thyme-Rubbed Steaks With Sauteed Mushrooms

Prep Time
20 minutes
Cook Time
14 minutes
Total Time
34 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 1/2 Lb New York strip steaks boneless, cut 3/4 inch thick
2 Tsp organic paprika
1 Tsp iodized salt
1 Tsp coarse ground black pepper
1/2 Tsp Central Market Organic Garlic Powder
1/2 Tsp onion powder
1/2 Tsp thyme
8 Oz sliced mushrooms
1/4 cup(s) shallots, minced
2 Tbsp unsalted butter
2 Tbsp Concha Y Toro Cabernet Merlot
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Instructions

1
Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on high 10 minutes with lid closed.
2
For rub, combine paprika, salt, pepper, garlic powder, onion powder and thyme in a small bowl.
3
Sprinkle about 1/2 teaspoon rub over each side of steaks; press to adhere. Set steaks aside.
4
Slice mushrooms, chop shallots and heat butter in a large skillet over medium-high heat.
5
Sauté shallots 1 minute; add mushrooms and sauté 5 more minutes.
6
Add red wine; continue to cook until liquid is absorbed. Remove from heat and keep warm.
7
Grill steaks 4 inches above medium heat (375°F grill surface temperature) 3-7 minutes per side.
8
Remove when steaks reach an internal temperature of 140 to 150°F for medium-rare to medium doneness.
9
Serve steaks with mushroom topping.

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